Cod Marinated in Carrot, Onion and Tomato Sauce

This dish is called Greek fish in Russian, Belarusian, Latvian and Polish cuisines. It is possible there is a Greek influence as it is similar to psari plaki, a whole fish baked with onions, peppers and tomatoes. No matter the origin, it’s a fish dish like nothing else, in which pieces of fried cod are left to marinate, preferably overnight, in a rich stew of onions, carrots and tomatoes. It is usually eaten cold as a starter, reserved for special occasions, but is very tasty served warm too. 

Other types of white-fleshed fish, like black cod, halibut, or mahi mahi are all good substitutes for cod in this recipe. 

For the marinated cod

2 pounds cod (on the bone with skin on or fillets)

1 teaspoon salt, divided

1/2 cup all-purpose flour 

oil for cooking

2 large onions 

4 medium carrots

6 ounces tomato paste, divided

3 bay leaves

15 black peppercorns

1 cup water

The traditional way of preparing this dish is to use the cod with the bone in for maximum flavor and the skin left on, in this way the pieces of fish will nicely keep their shape. It will be equally delicious prepared with the cod fillets but will have a different texture. 

Cut the fish into pieces about 1 inch thick. Season the fish with the salt and flour the pieces. Heat the oil in a large skillet and cook cod on medium-high heat to nicely brown the fish on all sides, for about 10 minutes. Continue with the rest of the cod and set aside.

Peel and dice the onions. Peel the carrots and grate them on a coarse grater. 

Heat the oil in a large heavy bottom saucepan or a Dutch oven. Add the onions and cook until they become translucent and start turning golden around the edges. Add the carrots and cook for about 5 more minutes until they soften. Stir in 2 tablespoons of tomato paste and cook for 30 seconds more. Add the remaining salt, peppercorns and bay leaves and stir to combine. Transfer to a plate and set aside.

In a large heavy bottom saucepan or a Dutch oven, the same you used to prepare the vegetables, combine the fish and the prepared vegetables by alternating the layers of first, onions and carrots, then, the fish, finishing with a layer of onions and carrots. 

Combine the remaining tomato paste with one cup of hot water to create a sauce. Pour the sauces over the layers, bring to boil and simmer covered for 40 minutes, without stirring. Make sure the flame is low not to burn the bottom. 

Set aside to cool and then transfer to the fridge to marinate for at least 5-7 hour or overnight. 

Serve cold as a starter. The marinated cod will keep well in the refrigerator for 3 to 4 days.